For Ray's tuna casserole, gather butter, 12 ounces tuna, 1/2 pound noodles, 1 bay leaf and onion. Collect 2 cups of milk and chicken stock, 1/2 cup sherry, 3 garlic cloves and 1 rib celery. Prepare 3/4 pound mushrooms, 1 tablespoon lemon juice, 4 tablespoons flour and 2 tablespoons thyme.
In a deep skillet, melt 6 tablespoons of the butter over medium heat, browning the mushrooms lightly. Next, add the chopped onion, celery and garlic along with the thyme, bay leaf and salt and pepper to taste. Cook the contents for roughly 8 minutes before adding the sherry. Next, add the stock and milk. Bring the sauce to a boil, and then lower the heat, allowing it to thicken until it coats the back of a spoon.
In a large pot of salted, boiling water, prepare noodles (preferably egg noodles), intentionally undercooking them by a minute or two, and then drain them. Add tuna, lemon juice and the noodles to the sauce and vegetables, tossing everything together thoroughly. For a quick breadcrumb topping, combine 2 tablespoons chopped parsley, 2 cups breadcrumbs, 1/2 cup Parmesan and 1 cup Gruyere, drizzling them with olive oil and tossing lightly.
Transfer the contents of the pan to a large casserole dish, and spread the breadcrumb mixture on top. Bake the casserole at 375 F until the contents bubble and the top turns brown.